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Background: Thyroid disorders are among the most common endocrine disorders in the world. Thyroid dysfunction can disrupt a variety of metabolic and physiological processes, including the menstrual cycle. The purpose of this study was to discover a pattern of thyroid dysfunction in women with menstrual disorders. Methods: It is a cross-sectional study that includes 116 women. With reproductive age menstrual disorder. Thyroid dysfunction was tested in women who had menstrual problems. Serum free triiodothyronine (T3), free thyroxine (T4), and thyroid stimulating hormone (TSH) levels were used to assess thyroid function. Results: The mean age of study patients was 25.7±6.8 years. The most common menstrual disorder was irregular cycle 72.5%, amenorrhea 21.9%, and menorrhagia 5.6%. The majority of the patients were between the ages of 15 and 24 (51.1%), followed by 25-34 (36.1%) and 35-45 (12.9%). The mean free T3 and T4 levels were 2.911.05 pg/ml and 1.420.57 ng/dl, respectively. TSH was 2.0 mIU/L on average (IQR, 1.0-4.0). Thyroid dysfunction was observed in 25.8% of the women (n=60). Subclinical hypothyroidism (14.2%, n=33) was the most common thyroid dysfunction, followed by subclinical hyperthyroidism (6.9%, n=16), overt hyperthyroidism (3%, n=7), and overt hypothyroidism (1.7%, n=4). Conclusions: The study reveals that women with menstrual disorders frequently have thyroid dysfunction, particularly subclinical hypothyroidism. In order to rule out thyroid disorders as potential etiological agents for menstrual disturbances, it may therefore be advantageous to screen patients with menstrual disorders for thyroid function.

“Ragi flour can be used to formulate nutritionally enriched dumpling incorporated with herbs. The ragi flour was incorporated in the recipe to replace other common flour. Nutritionally enriched dumpling was prepared by adding ragi flour (200 g), corn flour (200 g), Dehydrated Carrot powder (20 g), Dehydrated pea powder (20 g), Eryngium foetidum powder (10 g), Rumex acetosa powder (20 g), Centella Asiatica powder (20 g) and salt (a pinch). The objective of this research was to find out the awareness between consumers about Ragi flour and herbs containing dumpling. The result of the study reveals that majority of the respondents were aware of the nutritional value of finger millet and who were suffering from diabetics patients rarely added finger millet to their diets. This study also explored that composite ingredients of dumpling were more acceptable with respect to mentioned sensorial quality parameters with increased nutritional value. Sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed panelists members. The nutritional value of dumpling can be good for growing children.

Introduction: Medicinal plants have been employed in healthcare. The medicinal plants are helpful for treating human illnesses as well as curing them. Ashwagandha is a particularlypotent herb because even a small amount of it can promote immunity, increase. Infertility, and control testosterone. it has anti-inflammatory, analgesic, and hyperglycemic effects. Kadha issaid to be helpful for treating mild diseases such as the common cold and cough. Materialsand Methods: Antimicrobial, antioxidant and proximate test of kadha powder. Result: Thekadha tablet exhibits an average level of microbial growth according to the zones of inhibition of the studied extracts. This radical form exhibits decolorization (a yellow hue) in comparisonto the DPPH-H state as the quantity of electrons gathered rises. Moisture content of therapeuticKadha tablet found to be 16.40%. The ash content representing mineral matter is 9.29%. The protein, body building nutritional component is 2.05g/100g in therapeutic Kadha tablet. In this therapeutic Kadha tablet Fat is almost 0g. pH in therapeutic Kadha tablet is 4.23. Conclusion: The efficiency and mechanism of action of the bioactive chemicals found in common Indianherbs and spices against deadly viruses must be thoroughly studied.

Kadha is a traditional drink with a variety of medicinal benefits. It has been utilized in India since ancient times, but the corona pandemic 2020 has brought it to the forefront. As we are all aware that prevention is preferable to treatment, improving the body's natural defense system (immunity) is crucial to maintaining good health. Ayurveda, as the science of life, promotes nature's gifts in sustaining health. The medicinal plants play a supplementary role in developing the immune system and fighting deadly viruses including COVID-19. The objective of this study is to evaluate the nutritional content through proximate analysis and organoleptic properties of Kadha tablet for immunity booster. Result showed that it has a good sensory property and nutritional content making it a good choice for consumer for achieving better immunity.

The present study aims to utilize the staple food of over half of the world population, that is rice, which is a brilliant source of energy and good for Celiac, and fortify it with Moringa oleifera leaf caries potential to enhance and improve overall nutrient availability. Products like Ready- to- Cook (RTC) Idli and Dhokla mix were fortified with 5 and 10 % moringa leaf powder were analyzed. The proximate and nutrient composition like moisture content, ash, fibre, protein, fat and carbohydrate of rice, moringa leaf powder and fortified mixes were analyzed. The micronutrients like calcium, phosphorus, iron and vitamin C were analyzed and compared with RDA of adult and pregnant women as per % Daily Value (DV). The elevation of % DV by1.5% and 3% in calcium, 2.5% and 3% in potassium, 5.2% and 10.4% in vitamin C and 4.2% and 9.5% (adult), 2.9% and 6.6% (pregnant women) with respect to standard sample was observed respectively with elevation of 5% and 10% fortification moringa leaf powder. To understand the storage life and suitable packaging material, products were packed in different packaging materials like Glass, Polyethylene (PE), Polypropylene (PP), aluminum laminated Polyethylene and storage life was analyzed for the period of 60 days. Parameters like weight, moisture content, water absorption capacity and overall acceptability were taken into consideration.

The degradation in the oil quality used by street food vendors during frying operations is an important health concern due to the toxic compounds produced in it. An effective strategy is to detect the oil quality by determining its physicochemical and antioxidant properties to prevent the use of potentially harmful oil. Therefore, this research aimed to investigate the physicochemical and antioxidant properties of frying oils used by local fried food vendors of Lucknow city, India. Oil samples as fresh, after 5th batch and 10th batch of repeated frying (total 15 samples), were collected from five randomly selected street food vendors consumed regularly by the local people. All the samples were analyzed by evaluating physicochemical properties such as specific gravity (SG), viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV) and saponification value (SV) using standard methods. The results revealed that almost all repeated frying oils collected were above the permissible limit for FFA, IV, and PV. It was noted that the highest values were obtained in 10th batch of repeated frying oils. On the other hand, slight variation was noted for the SG and SV in all oil samples. Increased usage of the repeated frying oils also resulted in a decrease in total phenolic content and total flavonoid content as compared to values obtained in fresh oil samples. In conclusion, the analysis shows that the repeated frying of vegetable cooking oil degrades its physicochemical and antioxidant qualities, thus should not be consumed. Graphical Abstract

The present study aimed at the determining the physio-chemical characteristic of fortified cheese prepared from cow milk and to study about microbial analysis of spreadable cheese fortified with mushroom powder. Also, Fourier transform infrared (FTIR) Spectroscopy was used to identified the functional group present in fortified cheese. Obtained the result was PH value of T0 (5.24%) and T1 (5.28%), the Titrable acidity value of T0 (0.28%) and T1 (0.42%), while the content of salt was T0 (0.69%) and T1 (0.87%). The fat value wasT0 (28.09%) and T1 (32.22%) and the content of protein was T0 (22.45%) and T1 (36.43%). During examine shelf-life major components like a protein, fat, TSS, ash has major changes to microbial growth. At the 21 days storage period the self-life of fortified cheese was maximum to control spreadable cheese sample. Mushroom powder incorporated with spreadable cheese was prevent from microbes and help to enhance the self-life of fortified cheese, so the spreadable fortified cheese stored for 21 days. This result indicate that our fortified cheese sample was reduce the microbial growth.

Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages. Aim: The main aim of this study was to evaluate the morphological and antimicrobial study of whey protein concentrate after extraction from milk serum. Methods: Proximate analysis was done for the determination of protein, ash, fat, and moisture content in whey protein concentrate. Morphological study was done using X-Ray Diffraction (X-RD) and scanning electron microscope. The antimicrobial property of whey protein concentrate was evaluated by Agar well diffusion method. Results: Proximate analysis reveals whey protein concentrates, protein (42%), Fat (4.40), ash (10.37), and moisture (4.27). The whey protein concentrate antimicrobial property also particularly effective against S. aureus (Gram Positive), E. coli (gram negative). SEM and X-RD results reveal micro structure and nature of the compound.

Finger millet is an important crop in Maharashtra, Orissa, and Tamil Nadu. Millet production and consumption have been on the decline for some years. Finger millet samples were gathered from regional locations in Nashik and Kolhapur, Maharashtra. These were also taken as samples for chemical composition and proximate analysis. Standard analytical procedures were used to determine the results. The result of the chemical composition, Nashik (sample one) was found to be Ca mg (6.19), Mg (0.52), Fe (1.09), Zn (1.74± 0.96), Cu (0.10), P (8.90) These findings suggest that finger millet is a good source of calcium and phosphorus. These can be utilised as calcium supplement foods, and their composite flours can be used to preserve a variety of nutrient-dense recipes that can be employed as part of a supplement feeding regimen.

Aim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure and sensory attributes of sweet lime peel and orange peel powder. Study Design: The present study was conducted in 3 phases- Collection of Raw Material Pretreatment & dehydration Processing into powder form. Place and Duration of the Study: The present study was conducted in the Department of Food &Nutrition of Babasa.heb Bhimrao Ambedkar University Lucknow. The duration of the study is 6 months i.e. from Jan, 2022- July, 2022. Methodology: Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by Scanning Electron Microscopy (SEM) and element composition was studied and analysed by Energy Dispersive X-Ray Analysis (EDX). Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power.

Aim of the study was to predict quality parameters namely protein and carbohydrate content of wheat grain stored for one year at 4 °C and 21 °C using Near Infrared spectroscopy (NIRS) and Chemometrics. The spectra of grains were measured in reflectance mode using lab made filter based pre dispersive NIRS ranging from wavelength 750 nm to 2580 nm. NIR Wavelengths were divided into two sets for all the stored samples depending on its correlation with factors. The reference data and NIR data were analysed by principal component analysis (PCA) scores, partial last squared regression (PLSR) model, Multiple Regression Analysis (MLR) and Support Vector Machine Regression (SVMR). First four factors were sufficient to develop regression models for the above mentioned methods. Prediction performance was compared on the basis of the coefficient of correlation (R2) and Root Mean Square Error (RMSE) for the calibration and validation sets. R2 values for prediction of protein content from PLSR model were 0.955, 0.997 for 4 °C Wavelength Set I and II and 0.903, 0.989 for 21 °C Wavelength Set I and II. For the prediction of carbohydrate content 0.978, 0.951 and 0.946, 0.974 were the R2 values for the 4 °C and 21 °C wheat samples Set I and Set II respectively. MLR model also gave R2 values greater than 0.9 for all the samples. Wavelengths with high β correlation coefficients were defined. SVMR predicted the protein content and carbohydrate content with good accuracy. SVMR and PLS results. All the models developed showed good accuracy for successful prediction of protein and carbohydrate content of stored wheat grains with PLSR and SVMR giving the best results. This study showed that near infrared spectroscopy has potential to distinguish wheat grains stored under different conditions.

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

Spirulina is a nature’s present as extremely good meals to mankind. It is a photosynthetic filamentous microalga which has emerged as a amazing meals complement because of its wealthy micro- and macronutrient contents. The frame of Spirulina is smooth and with vulnerable mobileular wall that makes it effortlessly digestible. It is a precious supply of proteins, vitamins, minerals, β-carotene, fatty acids, etc. which makes it best as meals and fodder. NASA has said that the dietary cost of one thousand kg of fruits and veggies equals to at least one kg of Spirulina. In 1992 WHO has declared Spirulina as “Best meals for future” to redress malnutrition specifically in children. Apart from being a meals complement, Spirulina has won sizeable reputation and paramount significance because of the presence of sure pigments and secondary metabolites. It suggests pharmacognosic homes like immuno-protective, anticancer, antidiabetic, antiviral, anti-obesity, etc. it's far the maximum nutritionally concentrated compact entire meals recognized which owe a capacity to significantly lower the probabilities of growing cancer, coronary heart disease, or stroke or of contracting a lifethreatening virus along with HIV and save you eyes from cataract formation. In the present study, spirulina enriched food dhokla (SBDF) was developed. SBDF accept overall acceptability by panelist such as color and appearance, aroma/odour, flavor and taste, body and texture. SBDF showed good amount of protein (10.48%), and iron (30.48%) as compared to control. Afterward, the developed SDFB exhibited good amount of antioxidants content (38.62%) and moisture conent (14.56%), respectively. SBDF can be most attractive and nutritious food for every people due to rich source of protein and iron. This novel food can solve diseases/problems related with protein and iron deficiency.

A study on chemical properties of different treatments prepared using dried tomato (Lycopersicum esculentum), tomato pulp & water was carried out at School of Home Science, B.B.A.U, LUCKNOW during July 2020 to May 2021 to find out most appropriate treatment/puree having high content of lycopene and Vitamin-C, which can be used during off season for consumption, as a substitute to fresh tomatoes. Apart from lycopene & Vitamin-C; total soluble solids, acidity, ascorbic acid content, ash, moisture and pH of the samples drawn from different treatments were also studied during the investigation. Five different types of treatments viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70⁰C for 35 minutes (T5) were used in the investigation. The effect of these treatments was discernible, as reflected on content of lycopene & Vitamin-C. The highest Lycopene content of 90.34±4.18 mg per 100 g was obtained from tomato pulp cooked at 60-70⁰C for 35 minutes followed by dried tomato powder without food additives (66.47±2.02 mg per 100 g). Similarly, highest content of Vitamin-C i.e. 109.03±6.68 mg per 100 g was obtained from dried tomato powder without food additives and lowest 19.43±0.95 mg per 100 g from mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes. These results appeared highly promising considering the nature of powder & pulp.

Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are several type of material that is used for preparation of product. Nutritional and medicinal qualities of product can be enriched by addition of ingredients such as herbal and medicinal plant extract. Herbal inclusion not only gives medicinal qualities but can also give new flavor to the product. Brahmi, Ashwagandha and curcumin is valued herbs are used in ayurveda medicine and such was used and cultivated from long periods in India. It possess therapeutic value against a large number of ailments such as brain/Dementia diseases, asthma, inflammation, arthritis rheumatism, tuberculosis, infections, fever, diseases including cancer. Brahmi, Ashwagandha and curcumin powder was incorporated directly with other ingredients of Product. It is helpful in curing the Dementia disease. It decreases anxiety and boosts mood and also has anti-aging power. The result of the analysis and test show that the incorporation of Brahmi, Ashwagandha and curcumin is found to be most acceptable to obtain herbal product with improved nutritional quality and satisfactory sensory attributes. In present study the efforts are made towards the nourishment of herbal product with herbal extract. All three members of panelist were given average score between 7 to 8 points for flavor, color, body & texture and Overall acceptability and with all parameters and shelf life of herbal product was found 30 days.

The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.

Spirulina is a multicellular cyanobacterium that has achieved a considerable popularity in the health sectors due to high protein content, antioxidant and macro and micro nutrients. The consumption of food containing spirulina can forget the complications/diseases related with protein and iron deficiencies especially elderly population. This regard, a study to require to development of spirulina enriched food for elderly population. In the present study, spirulina enriched food bar (SEFB) was developed. SEFB accept overall acceptability by panelist such as color and appearance, aroma/odour, flavor and taste, body and texture. SEFB showed good amount of protein (11.86%), and iron (30.24%) as compared to control. Afterward, the developed SEFB exhibited good amount of antioxidants content (42.86%) and moisture conent (12.86%), respectively. SEFB can be most attractive and nutritious food for elderly people due to rich source of protein and iron. This novel food can solve diseases/problems related with protein and iron deficiency.

Objectives: To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. Method/Analysis: This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterization based on its equivalent weight, methoxyl content, anhydrouronic acid, degree of esterification, moisture content and ash content were also analysed to know the nature of a pectin. Findings: The most suitable condition for pectin extraction was (pH –2.5, Temperature-90°C, Time-2.5 hours) by using 0.5 N of hydrochloric acid where the pectin yield was highest obtained i.e., 23-24%. For optimization, the Central Composite Design of RSM was performed at different parameters. RSM was used to optimize the pectin at different time (1,2,3,4 hours), temperature (60,70,80 and 90°C) and pH (1.5,2.5,3.5 and 4.5) respectively. Under optimum conditions, the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid. Novelity: The novelty of this study is that the pectin has been extracted with a yield of 23- 24%.As compared to other studies , the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid where it was found to be 1428.57 g/ml, 9.3%, 4.57%, 12.42%, 62%, 31.68% respectively. A few studies have been done about the optimisation of a pectin from banana peel. Keywords: By-product utilization; Anhydrouronic acid; Methoxyl content; Isolation; Value added; Optimization

Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread consisting of Moringa oleifera leaf powder (MOLP) and fenugreek leaf powder(FLP), as leaves of Moringa oleifera and fenugreek are considered to have high proportion of essential micronutrients and have many nutraceutical properties. Flaxseed was also added to enhance the nutritional benefits of bread as flaxseed contain alpha linolenic acid (ALA) and omega-3-fatty acid. Bread was developed by incorporating different flour blends and analysed to know its nutritional and microbial properties. T0 include 100% multigrain flour, T1 include 97.5% multigrain flour, 2.5% moringa leaves powder (T1 a) and 95% multigrain flour, 5% moringa leaves powder (T1 b) whereas T2 include 95% multigrain flour, 2.5% moringa leaves, 2.5% fenugreek leaves (T2 a) and 90% multigrain flour, 5% moringa leaves and 5% fenugreek leaves (T2 b). During the experimentation moisture content of bread samples decreased with the increasing content of MOLP and FLP whereas protein, fibre and ash content of bread samples were increased by increasing the percentage of different blend formulations. Sensory evaluation of the bread samples was done by using the 9-point hedonic scale to know the overall acceptability of the product. Although the nutritional value of developed bread increased but the overall acceptability of product decreased by increasing the supplementation contents.

The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the antibacterial effect of the pectin extract on microorganisms. The extract showed maximum activity against Staphylococcus aureus (19.6 mm). The total phenolic content and flavonoid content in the examined extract found to be 3883.6 mgGA/g and 903.03 mg QE/gm on a dry matter basis. Antioxidant activity is analyzed using in vitro Standard spectrophotometer methods. Pectin extract increases DPPH scavenging activity up to 75 µg/ml of concentration. The innovation in food packaging by the use of pectin-based edible coatings is reviewed in this paper. Thereafter, coating of pectin was done in mozzarella cheese and its shelf life was studied at 1, 7,14,21, and 28 days of storage at 5˚C. It was analyzed that pectin coating over mozzarella cheese increases their shelf life from 7 to 21 days. Thus, pectin is a natural polysaccharide that attracts interest for maintaining and improving the quality of cheese. Also, it minimizes the waste that occurs from non-biodegradable packaging materials and helps the environment to be safe. This research was carried out at the laboratory of Food Science analysis Laboratory, Babasaheb Bhimrao Ambedkar University, Lucknow (INDIA) between February 21-April 21.

The paper describes the design, simulation and fabrication of a micro-electromechanical system (MEMS) based acceleration threshold switch with an independent angled latching mechanism. The switch is designed to operate in critical applications wherein power cannot be applied. It is a passive device that does not require power for retention of its mechanical state and mechanical memory. The switch consists of a serpentine spring-mass system with an independent angled latching mechanism and multiple contacts. Stoppers were used to limit displacement in the lateral direction and provide a guided path in the line of action to the proof mass. A transient analysis was performed to study non-linear behaviour of the switch. The latching threshold value was determined analytically based on the geometry of the switch. The switch was fabricated on an SOI (silicon-on-insulator) wafer having $25\mu \text{m}$ thick device layer and $400\mu \text{m}$ handle wafer. The switch was given a static mechanical shock of 3500g to observe its behaviour under shock. Contact resistance of the switch was approximately $2\Omega $ in the ON position and more than 100 $\text{M}\Omega $ in OFF position. The theoretical and simulated results were in good agreement with the experimental results. [2020-0268]